15 medium dried red chiles, such as Kashmiri, Guajillo or New Mexico, stemmed and seeded
1 cup boiling water
10 medium garlic cloves, halved
3 stalks of fresh lemongrass, tender white inner bulbs only, minced
One 3-inch piece of fresh ginger, peeled and chopped
2 medium shallots, chopped
1/2 cup chopped cilantro stems and leaves, plus sprigs for garnish
1 tablespoon dried shrimp paste
1 teaspoon curry powder
1/2 teaspoon kosher salt
Three 14-ounce cans unsweetened coconut milk
1 cup chicken stock
1/2 cup Asian fish sauce
1/2 cup soy sauce
1/4 cup sugar
8 whole chicken legs, separated
How to Make It
In a medium heatproof bowl, soak the dried chiles in the boiling water until softened, about 20 minutes. Drain well, reserving the soaking liquid. In a food processor, combine the chiles, garlic, lemongrass, ginger, shallots, chopped cilantro, shrimp paste, curry powder and salt and process to a smooth paste.
Skim 1 cup of the thick cream from the top of the canned coconut milk. In a large enameled cast-iron casserole, cook the coconut cream over moderate heat, stirring, until it becomes oily, about 5 minutes. Add the chile paste and fry over moderately high heat, stirring, until fragrant, about 2 minutes. Add the chicken stock, fish sauce, soy sauce and sugar. Stir in the reserved chile soaking liquid and the remaining coconut milk and bring to a boil. Add the chicken and simmer over low heat, stirring occasionally, until cooked through, about 30 minutes. Serve the chicken curry garnished with cilantro.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.